IgE binding to peanut allergens is inhibited by combined d-aspartic and d-glutamic acids
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Role of D-aspartate on biosynthesis, racemization, and potential functions: A mini-review;Animal Nutrition;2018-09
2. Simple methods to reduce major allergens Ara h 1 and Ana o 1/2 in peanut and cashew extracts;Food Science & Nutrition;2017-07-25
3. Treatment with oleic acid reduces IgE binding to peanut and cashew allergens;Food Chemistry;2015-08
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